Part journal, part nonsense, part sublime inspiration, wholly Faith-ful

Cooking Tidbits

No, this isn’t going to turn into a cooking blog. At least, not an all-cooking all the time blog. But cooking is becoming a big part of my life again, and I like to share the good things of life. 🙂

So, since a couple of you have asked about my Amish cookbook, it’s From Amish and Mennonite Kitchens, collected and edited by Phyllis Pellman Good and Rachel Thomas Pellman, publishers Good Books, ISBN 0-934672-21-0. My cover was different, but it appears to be the same book. It’s worth full price, and an even better deal if you get it used.

Sift the flour, baking powder, and salt. Add alternately with the milk. Stir in the nuts and lemon rind.

Pour into prepared loaf pan and bake for 1 hour.

Put on a plate and pierce with a large 2-tined fork. Top, while still hot, with the reserved lemon juice mixed with 1 cup powdered sugar.

If you can make yourself wait, cool before serving.

And just for kicks and grins, here’s my brownie recipe.

3/4 cup butter, melted (no substitutions)

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

3 eggs

3/4 flour

1/2 cup cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt

Grease an 8″-square baking dish and set aside. Preheat the oven to 350 deg.

Blend the melted butter, sugar, and vanilla in a mixing bowl. Add the eggs and beat well.

Combine flour, cocoa, baking powder, and salt in a small bowl. Gradually add to the liquid mixture, stirring until well blended.

Spread in the prepared baking dish, and bake for 45 minutes.

And my last tidbit for the day–I found that my large nonstick wok is perfect for making quesadillas in. I’ve been craving Mexican food for a couple of weeks, and had planned to make burritos last night but Joe ended up making this wonderful Moroccan-style chicken and couscous. So tonight I melted a little butter in the wok; grated some pepperjack cheese and cojack cheese and placed it on top of a flour tortilla, and put another tortilla on top of that; and carefully put it into the wok. It just took a few minutes to get a nice crispness to the tortillas and the cheese melted into gooey goodness. And it wasn’t a bit greasy. I only used about 1/2 tablespoon of butter, and it didn’t give it an overpowering buttery taste. Nice.

Got Something to Say?

Feel free to email me at chauceriangirl(at) gmail (dot) com, if you'd like to say something but don't feel like leaving a comment on the blog.

"You can get sympathy or you can get better, but you can't get both. You can be in your comfort zone or you can have growth, but you can't have both. You can be interested or you can be sold-out committed, but you can't entertain both. You can have excuses or have results, but you can't do both. Choose the path that develops your visceral fortitude." ---Mario Cortes

Email Subscription

Enter your email address to subscribe to this blog and receive notifications of new posts by email.